If you’re going to name your restaurant ‘Town’, and still have a hope that it’ll be google-able when it opens, then you’d better be pretty confident it’s going to be worth talking about.
Well, that’s what Stevie Parle has pulled off, because, well, here we are talking about it.
He’s calling it his biggest and most ambitious project yet so naturally, Stevie is not hanging about. He’s assembled a team of heavy weights to lead the kitchen, including Executive Chef Olly Pierrepont (previously Head Chef of Luca and La Trompette), Head Chef Andy Bright (Kerridge’s Bar & Grill, Saison and Fera) and super chef Zinzan Riess-Hollier (Padella).
Together, they’ve put together a menu that’s all about the ingredients. Which might sound like the same spiel we so often hear from joints serving seasonally-led small plates but here, the team is really going the extra mile to source the absolute best produce.
Case in point, Stevie and the team are pioneering a new kind of relationship with growers, by investing in and growing alongside farmers that use progressive and regenerative approaches. So much so, Town will be the first restaurant to serve Wildfarmed Beef, from its own herd of 100% grass-fed cows raised in Oxfordshire. Meanwhile, cheeses will come from the Lost Valley Dairy in Ireland, from cheesemakers Mike Parle and Darcie Mayland, Stevie’s brother and sister-in-law.
All of this translates to a truly delicious sounding line-up. Starting with snacks, which will include potato bread with Wildfarmed beef dripping, tempura sage leaves drizzled in chilli and honey from Stevie’s bees and 100-Acre pickles and ferments with salted yoghurt. On to starters, which will feature day-boat crudo, tomato water and Todoli grapefruit, alongside East Kent asparagus with Mangalitsa lardo and aged cherry vinegar; and Seasalter clams, sherry and grass-fed butter. Mains will showcase the Rhys Allen charcoal grill, with a whole-carcass butchery approach. Highlights include a wood-grilled Romney Marsh hogget with Chianti and anchovy butter, Welsh lobster with lardo and Town’s own XO and a south Indian fish curry to share. For dessert, you’ll find Nikka Whisky Kashi – a buttery, canelé-like dessert – and Morello cherry pie with cherry-stone ice cream or Cru Virunga chocolate with Somerset cider brandy and zabaglione.
While the menu is taken care of, Town Bar will be led by Kevin Armstrong (owner of one of the best London cocktail bars, Satan’s Whiskers in Bethnal Green) has concocted a menu of classics and originals, including refreshing apéritifs, shorter serve cocktails and lower ABV drinks. Meanwhile, the wine list will be a mix of old and new world, running the gamut of easy, by-the-glass options to exceptional hard-to-find bottles.
We think it’s fair to say, it’s going to be the talk of the town…
NOTE: Town is set to open in the West End on Monday 12th May. We’ll be back then with the full scoop. In the meantime, you can keep an eye on Town’s website.
Town | 26-29 Drury Lane, London, WC2B 5RL
Staying in the area? Check out our guide to the best restaurants in Soho.
